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Method

1. Heat the olive oil in a large saucepan over a medium–low heat, add the celery, carrot, leek and bacon lardons. Fry until the vegetables have softened, about 8 minutes, then add the chilli and garlic. Cook for 1 minute before tipping in the rinsed beans and adding the stock.

2. Season the mixture, bring to the boil and simmer for 10 minutes. Add the curly kale and cook for 5 minutes longer, until tender. Serve the soup with a scattering of grated parmigiano reggiano and a drizzle of olive oil, if liked.